A hybrid of the two most delicious things on the planet – cinnamon rolls and garlic bread. This savory version of a cinnamon roll is the perfect accompaniment to a bowl of chicken noodle soup, your favorite pasta dish, or perfection all by themselves.

The slightly sweet yeast dough is given a generous slathering of garlic butter, and rolled into beautiful swirls. Nestled tightly together in a pan, bake until golden and brown. Your home will smell heavenly as these garlic rolls bake up.

Mix together the yeast and water. Add 2 tablespoons sugar to the yeast mixture. Whisk these together until the yeast is dissolved. Let the yeast stand for about 2 to 3 minutes until it is foamy.

Stir one cup of the flour into the yeast mixture.

In the bowl of a stand mixer or in the food processor with a dough blade, add the yeast mixture, 2 cups of flour, the remaining sugar, melted butter, milk and salt.

Process until the dough comes together. Add 1/4 cup of flour at a time until the dough comes away from the sides of the bowl. You may have some flour left over.

Put the dough in a buttered bowl. Cover the bowl with plastic wrap and let the dough rise and double, about 2 hours.

While the dough is rising, make the garlic butter. Mix together the butter, garlic, parsley and season with salt and pepper.

Roll the dough out into a rectangle about 16 inches by 10 inches. Slather the dough with the garlic butter. Cut dough into 16 strips, each 1-inch wide.

Roll the strips up and put them in the pan on their sides. Cover the pan with a towel and let rise for about 45 minutes. Preheat oven to 375 degrees. Bake the garlic rolls for 15 to 20 minutes or until golden brown.

A nice change from our usual garlic bread, however the family prefers our traditional garlic bread. I rolled and cut it the same as making cinnamon rolls. It was still good and makes an attractive presentation.